just pretend that you are making scrambled eggs except don't scramble them. After one side is cooked flip it over and then lay in the fillings you want, Cheeses, Meats, veggies ect, but only on one side of the omlete. When the other side is cooked fold it in too and serve

sadly no im not.. I know how to BBQ as well as biscuits but thats about it.. and it was blowing a hell of a storm outside plus I was sick of eating all the small ready to eat food.. i needed something real.. its only been a couple of hours since everyone left oh well.. tommorow I will atempt BBQ in the hous if need be but im not going to try this omlet shit again..

My omlets are pretty easy to make. You take two or three egs, depending on how hungry you are. Whip them up pretty good. Add a dash of water, some salt and pepper. Then you just add the filling of your choice. My personal fav is potatoes and onion. Pre-fry the potatoes and the onions separatedly, then add them to the whipped eggs. Pour everything in a frying-pan and wait. Turn the omlet when it looks like it's able to...

- Find a really good saute pan, one that has a thick bottom and heats evenly. I prefer using a pan that has a nonstick surface too.

- Never thin an egg mixture with milk. Use water only. For some reason, omelets made with milk tend to break when you fold them over.

- If you're adding lots of ingredients (mushrooms, bell peppers, onions, etc.) it is wise to lightly sautee them first, then set them aside. Once the omelet (egg mixture) has begun to take shape, you can add them back into the middle. Give them time to warm up before folding the omelet.

I usually like putting a small amount of Chives and bacon bits into the batter itself. As far as the filling goes. Reindeer sausauge, Mushrooms, red onion, Swiss Cheese or if that isn't available Monterey Jack.

Omletes are great for clearing out small odds and ends that may be in the refridgerator. Turkey omeletes after Thanksgiving for example.

Add two or three scrambled eggs diluted with a little water to the pan.

Cook one side, then with your spatula CAREFULLY turn over to cook other side. Do not scramble the eggs in the pan, as it defeats the whole purpose of what you are trying to do.

Then, add your traditional fillings. I myself prefer grated Monterey Jack cheese, mushrooms, green onions and ham. Continue to heat in the pan so the fillings warm up and the cheese melts. If you can tolerate it, of course Tobasco is a traditional topping. Oh, as everyone said before: sautee your vegetable fillings ahead of time.

I also do barbecue, Chinese food, pizza, baking and I am going to try southern (American) cooking.
Cooking is a hobby of mine.
-AerLingus
:D

Make sure you have a non-stick pan. Also, don't expect it to come out right the first time. It took me many times to get it right. Okay, as I said use a non-stick pan. Everytime I tried to make an omelette using a regular pan, it would stick, and the egg would break, and it would just end up being scrambled eggs, albeit delicious scrambled eggs. Also relating to the pan, make sure it's not too big, as the eggs will fill out the pan, and you will end up with a very large, thin, unmanagable omelette. Good luck, et bon appetit.

L-188 wrote:
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Only wimps use non-stick....Real Men cook with Cast Iron!!!

It goes along with the same theory that using a gas stove or barbeque rather then an electric stove or microwave.
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I also prefer cast-iron pans. I've found the trick to be getting the right temperature, and using the right amount of cooking oil (not too much or too little, both can be bad), but once you get that right, cast iron is definitely my preference. Preheating the pan is really important, though.

On a similar thought pattern, I also agree, gas cooking beats electric.

Also, LH423, as to using the right size pan... I've actually found a decently large pans works quite well, a thinner larger omlette cooks faster, and seems to do so more consistantly, and one you get the folding technique down (and don't overstuff it with fillings) it's actually quite manageable.